When I was pregnant with Cason, my "nesting phase" manifest itself in obsessing over getting my year supply. My sister-in-law Gena (aka Preparedness Queen) opened my eyes to the wonder of canned meat. (You have to know that I had never canned anything in my life up to that point.) But, Gena said it was one of the most SIMPLE things you could can!! I borrowed two pressure canners, was given some quart jars, bought 15 round roasts and 20#'s of chicken. It took two days to get all that meat done, but it was SIMPLE and I was hooked! It is so CONVENIENT when preparing dinner to have meat that is ready to go as soon as you pop the top. Sunday dinner of roast and potatoes has never been so easy!!!
STEP #1 Buy chicken, ground beef or roast when it goes on sale. (Or kill your own rooster!) I always buy the boneless, skinless chicken breats and cut off the little pieces of fat.
STEP #2 Stick the meat into your jar. I just stick the whole breast into the jar, no precooking needed (unless you're canning ground beef - that needs to be browned). I've found about 4 breasts (just less than 2#'s) fit into a jar and 2#'s of ground beef fit into a jar. Make sure your meat is below the neck of the bottle. ADD 1 tsp of salt, make sure the rim of the jar is wiped off and put your lid on. NOTE: You do not add any water or broth in with your meat, it cooks in its own juice.
STEP #3 Put the jars in your pressure canner and fill the canner with water about midway up the jars. Put your lid on and turn the stove on high. Wait until you have a consistent stream of steam shooting up through the thing that you put your weight on. Let it steam for about 5 to 10 minutes and then put your weight on. Chicken, beef, and beans all need 10#'s of pressure for 90 minutes if using quart jars and 75 minutes if using pint jars. (High elevation needs 15#'s) Keep the stove on high until your gauge reads 10, or your weight starts to "rock". That is when you start the timer for the 90 minutes and also turn your stove down to about med-high or whatever temp keeps your guage at 10.
STEP#4 Enjoy the convenience of your cooked meat!
P.S. Those of you worried about the "safety" of canning and eating your own meat...all I can say is we're all still alive and kicking!
STEP #3 Put the jars in your pressure canner and fill the canner with water about midway up the jars. Put your lid on and turn the stove on high. Wait until you have a consistent stream of steam shooting up through the thing that you put your weight on. Let it steam for about 5 to 10 minutes and then put your weight on. Chicken, beef, and beans all need 10#'s of pressure for 90 minutes if using quart jars and 75 minutes if using pint jars. (High elevation needs 15#'s) Keep the stove on high until your gauge reads 10, or your weight starts to "rock". That is when you start the timer for the 90 minutes and also turn your stove down to about med-high or whatever temp keeps your guage at 10.
STEP#4 Enjoy the convenience of your cooked meat!
P.S. Those of you worried about the "safety" of canning and eating your own meat...all I can say is we're all still alive and kicking!
